糯小麦配粉对淀粉糊化特性和面条品质的影响

Effects of Waxy Flour Blending on Starch Pasting Properties and Noodle Quality of Nonwaxy Flour

研究了5个非糯小麦添加不同比例糯小麦面粉后淀粉糊化特性和面条加工品质的变化。结果表明,糯小麦面粉淀粉-碘吸收曲线与普通小麦显著不同,但与普通小麦支链淀粉-碘吸收曲线相近。糯小麦面粉淀粉理化特性与非糯小麦显著不同:直链淀粉含量较低,淀粉开始糊化早,最终粘度非常低,反弹值小,回生慢。普通小麦添加糯小麦面粉后,直链淀粉含量显著降低,但峰值粘度等指标并没有相应升高,面条品质也没有显著改善。不论添加糯麦粉与否,熟面条放置24 h或鲜面条放置72 h后其评分均显著下降,但添加糯麦粉后下降幅度减小,糯小麦加工的面条评分下降幅度更小,说明糯小麦面粉可以在一定程度上延长鲜湿面条的货架寿命。

Changes in starch pasting properties and noodle quality of nonwaxy flours from five wheat cultivars after blending with waxy flour were studied. Results showed that absorbance of starch and I2-KI compound from waxy flour was quite different from nonwaxy flour, but similar to that from amylopectin of nonwaxy flour. Waxy flour had significant different starch physiochemical properties from nonwaxy flour reflecting on lower amylose content, earlier pasting,smaller final viscosity and setback, slower retrogradation. Amylose content of nonwaxy flour decreased significantly after blending with waxy flour, while whose peak viscosity did not increase correspondingly, as well as noodle quality. The quality score of boiled noodle, made from nonwaxy flour blended with waxy flour or not, decreased evidently after 24 h storage, as well as fresh noodle after 72 h storage. However, the score decreased less after blending with waxy flour, and the least of noodle made from waxy flour, which suggested that waxy flour could extend the shelf life of fresh-wet noodle.